Multivariate data analysis for the development of multiple emulsions based on cold plasma treated sunflower oil
Boisset Laetitia | Dubreuil Brigitte | Thiebaud-Roux Sophie | de Caro Pascale
The properties of vegetable oils can be improved by initiating their polymerization, in order to increase their viscosity, their thermal stability and their drying capacity. A process based on cold plasma treatment represents mild and ecofriendly conditions to get pre-polymerized vegetable oils. A pre-polymerized sunflower vegetable oil was chosen to prepare water-in-oil-in-water emulsions, using an association of biobased surfactants. Emulsification conditions were optimized using central composite design (CCD) and principal component analysis (PCA) based on temperature (25–50 °C), casein content (1.5–3.5% w/w), and alkylpolyglucoside (APG) concentration (1.5–3.5% w/w). Evaluated responses were the onset of destabilization (OOD), creaming index (CI), and droplet sizes. CCD results suggest an optimum at temperature of 35 °C using 3.0% of APG and 1.8–3.9% of casein, yielding lower water droplet diameters ensuring emulsion stability. Furthermore, PCA results highlighted a positive correlation between ODD and the total amount of surfactant (Pearson correlation coefficient = 0.67), and a negative correlation between CI and the total amount of surfactant (Pearson correlation coefficient = -0.62). Casein rate and temperature of emulsification are the factors which control the inner water droplet sizes of the studied system, while total amount of surfactant impacts the ODD and CI.
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